Apple Cranberry Quinoa Salad
Recipe type: Sides
Prep time: 
Cook time: 
Total time: 
This quinoa salad studded with honeycrisp apple, pomegranate aerils, cranberries, and toasted almonds is full of Fall flavors. It's also vegan and gluten free!
For the salad:
  • 1½ cups dry quinoa
  • 3 cups water or broth
  • ½ cup dried cranberries
  • ½ cup pomegranate aerils
  • 1 honeycrisp apple, diced
  • ¼ cup red onion, finely diced
  • 2 medium carrots, shredded
  • ½ cup toasted almonds, roughly chopped
For the dressing:
  • ⅓ cup avocado oil
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon stone-ground mustard
  • 1 tablespoon honey
  • Salt & pepper to taste
  1. Rinse quinoa well in fine mesh strainer. Allow to drain.
  2. Heat skillet over medium heat. Add quinoa to skillet and toast until all moisture is removed and quinoa smells nutty and fragrant.
  3. Bring 3 cups water or broth to boil. Add quinoa, cover, and reduce heat. Simmer for 15 minutes.
  4. Set quinoa aside for at least 15 minutes. Allow to cool.
  5. Mix all dressing ingredients well with food processor or immersion blender to emulsify.
  6. Combine all salad ingredients in large bowl. Pour dressing over quinoa salad and mix well. Serve immediately or keep for up to three days in the fridge.
Recipe by odessa darling at